Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand and that too before marriage. To be frank, I did not remember its taste at all.So I was hesitant to try this sambar recipe from other blogs. Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog.Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us . After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices.But the ingredients for sambar powder is different. Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I reduced the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. As per the original recipe, drumstick is one of the most important ingredients. But I have skipped it as the cost is very high in market ( Yes, Rs.15 per drumstick ). Still the sambar came out finger licking good. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. If you want to make it for rice, you need to add more tamarind and chillies. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

POINTS TO NOTE

1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, u should use 1 drumstick. Chop into small finger size pieces.Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
2. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
3. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
4. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
5. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
6. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
7. The yield of this sambar will be more as it thickens when cools down.So add little water at the end, mix well, check for salt and then serve.
8. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
9. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
10. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe

Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !

Cuisine: South Indian

Category: Side dish for Idli, dosa

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal - 1/3 cup Water - 2 cups Turmeric powder - 1/4 tsp Cooking oil - Few drops Tomato - 1 no ( Chopped) Big onion - 1 no ( cube cut) Drumstick - 1 no ( Chop into small finger size) For sambar powder Sesame oil/Gingely oil - 2 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Pepper corns - 5 nos Red chilli - 3- 4 nos ( I used long variety, 3 Guntur chilli can also be used) Coriander seeds/Dhania - 2 tsp Chana dal - 1.5 tbsp Urad dal - 1/2 tbsp Grated coconut or dry coconut - 1.5 tbsp Curry leaves - 6 nos ( 1/2 sprig) Asafetida - 2 big pinches Jaggery - 1 tsp Tamarind - Medium gooseberry size Water – 2 + 1/2 cup ( To boil + grind) To temper Sesame oil/Gingely oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chilli powder - 1/2 tsp To garnish Coriander leaves - 2 tbsp ( finely chopped) Ghee - 1 tbsp

METHOD

In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker. Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside. In a kadai, heat 2 tsp sesame oil.Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine. In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes. Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves.SWITCH OFF THE FLAME ! Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute. Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli ! This sambar becomes thick as it cools down.So add water to adjust the consistency before serving.Check for salt as well. Enjoy !

Note

Adjust the quantity of red chilli & chilli powder if u want more spicy taste. Do not add more tamarind. Tamarind should be minimum for idli sambar. This sambar becomes thick as it cools down.So add water whenever needed, mix well. Check for salt and serve.

Enjoy this yummy idli sambar with piping hot idli ! Tastes great

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Easy Hotel Idli Sambar Recipe – How To Make Tiffin Sambar

Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted & ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe (Vengaya sambar), I found this recipe very close to it. So I tried it confidently. As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !
Check out my other Idli Sambar varieties too !

Hotel Style Idli sambar Recipe

Hotel style idli sambar recipe - Quick version

Cuisine: South Indian

Category: Side dish For Idli, dosa

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor Dal - 1/4 cup Turmeric powder - 1/4 tsp Cooking oil - few drops Water - 2 cups Big onion - 1 no (cubed) Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato) Asafetida/Hing - a big pinch Curry leaves - few Red chilli powder – 1/4 tsp Dhania powder – 1/2 tsp Grated jaggery - 1/2 tsp Besan flour – 1 tsp To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1/2 tsp Sambar powder - 1 tbsp Ghee & coriander leaves - to garnish ** Skip onion to make no onion, no garlic idli sambar ** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar. **Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

         

METHOD

Wash and take the toor dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker.Add one whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well. Add red chilli powder, dhania powder, jaggery and required salt. Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal). Mix well. In a kadai, heat oil. Splutter mustard seeds, urad dal & sambar powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and ghee. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving. Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !

You will love it

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Fine Vermicelli Masala Upma Recipe–Vermicelli Recipes

Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedback. Soon I must try fine vermicelli kesari too.Also check out my Fine vermicelli Payasam Recipe.
NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.

Fine vermicelli Masala Upma Recipe

Vermicelli masala upma recipe - Easy and quick breakfast recipes

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Fine vermicelli - 2 cups Water - 1 cup To Temper & saute Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cinnamon - 1 small piece Cloves - 2 nos Fennel seeds - 1/2 tsp Big onion - 2 nos ( medium sized) Ginger-garlic paste - 1 tsp Ripe tomato - 1 no Green chilli -  1no Mixed vegetables - 1/4 cup ( Carrot, peas, potato) Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Salt - as needed Ghee – 2 tsp Coriander leaves – to garnish

METHOD

I have tried this upma with & without vegetables.So the step by step pictures  slightly differs from the main picture. Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding). Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off. Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked Add turmeric powder, red chilli powder, required salt and mix well. Add  1 cup of water and cover the kadai. Let the vegetables cook for 2 minutes. Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft.So keep mixing gently. If possible use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi.So please use less water and add more only if needed) This vermicelli turns fluffy and separate when it cools down. Add 2 tsp of ghee and garnish with coriander leaves. Mix well and serve hot. Enjoy with coconut chutney & onion raita !

Try this easy to cook, yummy fine vermicelli masala upma for breakfast/dinner. You will love it like me.

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Kerala Ulli Sambar Recipe-Onion Sambar For Idli,Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar.This year,I prepared Ulli sambar/Onion(Shallot) sambar for the first time from this space.It was easy to make without coconut & grinding job and tasted yummy.It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted & mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .
Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice

Cuisine: Kerala

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Toor dal - 1/2 cup Tamarind - Medium lemon size Coconut oil – 1 tbsp ( for sauting) Small onion/Shallots - 20 nos Green chillies – 1-2 nos Curry leaves - few Tomato - 1 no Red chilli powder - 1 tsp Coriander powder - 2 tsp Sambar powder – 1 tbsp Salt & water - as needed Jaggery – 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing/Asafetida - a pinch Red chilli - 1 no To garnish Coriander leaves - as needed

METHOD

Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside. Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy. Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal. Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy ! Visit my Onam Sadya recipes here

Note

Make sure you don’t burn the masala powders while roasting. Adding them at the end is the highlight of this ulli sambar.So do follow the same. Add more chilli powder & sambar powder as per your taste. You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.

Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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Udupi Sambar Recipe-Hotel Style-Side dish for idli,dosa

Last week I tried a new sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes i have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.

Udupi sambar recipe

Udupi style no onion,no garlic hotel sambar recipe - Side dish for idli,dosa

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To pressure cook Toor dal - 1/2 cup Salt & water - as needed Turmeric powder - 1/8 tsp Tamarind - Small lemon sized ball Jaggery - 1 tsp ( Use more if u like sweet sambar) Cooking oil - 2 tbsp To roast & grind ( for udupi sambar powder) Cooking oil - 1 tsp Dhania/Coriander seeds - 1 tbsp Urad dal - 1.5 tsp Red chillies - 6-7 nos ( Use byadgi chillies for bright red color) Curry leaves - 1 sprig Grated coconut - 3 tbsp Asafetida/hing - 1/8 tsp Methi seeds - 1/2 tsp To temper & saute Cooking oil or coconut oil - 2 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Green chilli - 1 no ( slit into 2) Curry leaves - few Brinjal,Yam or Pumpkin - few pieces Coriander leaves - to garnish Ghee – 1 tbsp

METHOD

Pressure cook toor dal adding turmeric powder,a drop of oil and the required water.I used yam.So i added in the cooker itself.If you are using brinjal or pumpkin,do not add in the cooker.Cook the veggies separately in tamarind water. After pressure cooking,mash the dal well with a ladle.Set aside.Heat a kadai and roast all the above ingredients given under “to roast & grind”.Let it cool and grind everything to a smooth paste adding enough water. Add this paste to the cooked dal.Mix well and add 1/2 cup of water if the dal is too thick. Heat oil/Coconut oil in a kadai and splutter mustard seeds,cumin seeds,green chilli and curry leaves. Saute for a minute.Add brinjal or pumpkin if using.Saute for a minute and add the tamarind extract,turmeric powder and salt. Add the dal + ground paste mixture.Add some water if necessary and allow the sambar to boil well for 5 minutes.Add jaggery when the sambar boils.Lastly garnish with coriander leaves.Transfer to a bowl. Lastly add a tbsp of ghee if desired.Close the bowl with a lid.Serve hot with idli. Enjoy !

Note

You can add a tsp of chana dal along with other spices while roasting. For variations,u can add 1/2 tsp of sambar powder while the tamarind water boils. Add more jaggery if u like sweet tasting sambar based on the original one.I used only 1/2 tsp as per my family’s taste.

Try this no onion,no garlic udupi hotel style sambar.Enjoy with idli,dosa!!

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